Tom Norrington-Davies, Trish Hilferty

Game (eBook, PDF)

• Format: PDF

Produktbeschreibung

Two of the best food writers working today tackle a subject that has been in need of a definitive and fresh guide for many years. In this book, the authors share a knowledge on game cooking that is unrivalled in print form. They show how game offers so many wonderful and affordable choices for the home cook and just how easy it is to source, prepare and cook , something that precious few people seem to realise. They set out to completely demystify their subject and offer expert advice on how to joint, prepare, cook and enjoy every possible aspect of the foods that are hunted from the lands, skies and waters of Britain. Written with extreme clarity, insight and passion, and divided into chapters on four legs, two legs and no legs, this book really does explore every possible part of the world of game that you could ever wish to know. A true tour de force from a writing team at the height of their powers.

Voted one of the Sunday Telegraph's Books of the Year

Produktdetails

• Verlag: Bloomsbury UK eBooks
• Seitenzahl: 272
• Erscheinungstermin: 21. Mai 2015
• Englisch
• ISBN-13: 9781408192320
• Artikelnr.: 42831412

Autorenporträt

Tom Norrington-Davies Is a cook and writer. After studying for a degree in Drama at University of Wales, he realised that his true love was cooking. Tom joined the pioneering team at The Eagle in 1996 and ran the kitchen between 1998 and 2003. During this time he contributed to The Eagle Cookbook (Absolute Press).
His first book, Just Like Mother Used to Make (a homage to proper comfort eating) was published in 2004. His next title was Cupboard Love which redefined the idea of 'convenience food' in 2005. Tom's most recent offering is Game: A Cookbook is a beautiful, practical and fresh look at the subject written in collaboration with Trish Hilferty (Absolute Press).
Tom writes a monthly column called 'A Man for all Seasons' in Delicious magazine. He is a regular contributor to the food pages of the Guardian and writes on a freelance basis for many publications, including Style Magazine (The Sunday Times) and the Daily Telegraph. He has guested on Radio 4's The Food Programme and Good Food Live.
Great Queen Street is his latest venture as both co-owner and head chef.